User manual BEKO OIE26501XP


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Manual abstract: user guide BEKO OIE26501XP

Detailed instructions for use are in the User's Guide.

[. . . ] Baking tray, grill pan and rack The baking tray, grill pan and rack are fitted with non-tip safety notches which prevent them being pulled right out when they only need to be partially pulled out. Oven interior d Heating element for top heat and grilling with roof liner e Side rails f Oven door g Air inlet for fan h Door contact switch * depending on model Energy efficiency rating according to EN 50304 These appliances are rated energy efficiency class ­ B for the lower oven and ­ C for the upper oven in accordance with EN 50304. Tests were carried out using the "Fan" oven function in the lower oven and the "Conventional" oven function in the upper oven. When pushing the tray, pan and rack back in, always ensure that the safety notches are at the rear of the oven. The tray, pan and rack can then only be taken out of the oven by raising them upwards and then pulling out. 5 Description of the appliance Roasting filter The anti-splash tray should be placed inside the deep sided grill pan when grilling or roasting. The juices from the food being cooked collect under the anti-splash tray. [. . . ] Therefore always switch the oven off when the food is fully cooked. 24 Using the clock / timer To cancel programmed processes ^ Press the "g" button. ^ Use the "­" button to set the time to "0:00" Cancelling a cooking time also cancels the beginning and end of the cooking time and vice versa. As soon as the indicator light between the "+" and "­" buttons has gone out the oven heating switches on. ^ Turn the function selector and the temperature selector to "0". If there is a power cut all programmes entered will be deleted. 25 Baking Fan Heat D When choosing which oven to use take into account both the height of the baking tin and the height that the baking will reach once it has risen. The following settings are recommended for baking: ­ Fan Heat D ­ Conventional A Several levels can be used at the same time for baking. The recommended positions are: 1 tray = 1st runner from the bottom 2 trays = 1st and 3rd runners from the bottom 3 trays = 1st, 2nd and 4th runners from the bottom If baking on three levels place tins on the grill pan on the 1st runner position and on baking trays on the other runner levels. Remember to remove the roasting filter from in front of the fan opening. 20 °C lower baking temperatures are needed than with the "Conventional A" setting. Bakeware For the best baking results make sure that you chose bakeware in a material suitable for the particular heating system. Fan Heat D Most types of heat-resistant tins or dishes are suitable, including thin-walled and bright, non-reflective metal tins. Place the tin or dish on the baking tray in the oven with the sloping edge towards the door. The top oven is not so suitable, except for small roasts, preferably covered. We recommend the following settings for roasting in the oven: ­ Auto roast E ­ Conventional A Roasting in a covered pot L: Roasting pots with a lid made from earthenware, cast iron, ovenproof china or glass and roasting foil are all suitable. Remove the lid about halfway through the roasting time if a more intensive browning effect is desired. Open roasting Auto roast E: When roasting on the rack or in an open tin make sure the roasting filter is fitted in front of the fan in the back of the oven before starting. Exception: With conventional A use runner level 2 for poultry, meat or fish weighing up to 1 kg. The "Auto roast E" system uses an approximately 20°C lower roasting temperature than the "Conventional" heating system. When roasting on the rack place the rack and anti-splash tray over the grill pan and push them in together. Season the meat and place in the pot. Add about 1/8 litre of water when roasting a big lean joint of meat (2-3 kg) or roasting poultry with a high fat content. Exception: Pre-heat the oven to the temperature suggested when roasting beef and beef fillet. Season the meat and place in the grill pan. 30 Roasting in the oven Calculating the roasting time The traditional British method is to allow 15 to 20 minutes to the lb, according to type of meat, plus approx. 20 minutes, adjusting length of time as roasting proceeds, to obtain the required result. Temperature See the Roasting chart for suggested temperatures. Meat should be thoroughly defrosted before roasting. After the roasting process is finished ­ Take the roast out of the oven, wrap in aluminium foil and leave to stand for about 10 minutes. ­ The cooling fan will continue for a while after switching off the oven. 31 Oven roasting chart Auto roast E 1) rec. [. . . ] Pizza pan This circular pan is suitable for cooking pizzas, flat cakes made with yeast or whisked mixtures, sweet and savoury tarts, baked desserts, and can also be used for deep frozen cakes and pizzas. Baking stone The telescopic carriage with 5 levels of runners can be drawn right out of the oven. Telescopic runners (bottom oven only) The baking stone is ideal for items which need a well baked base such as pizza, quiche, bread, bread rolls and savoury snacks. The baking stone is made from heat retaining fire brick and is glazed. [. . . ]


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